Princess Mary Cocktail.
1/3 Crème de Cacao. (3/4 oz Mozart Black Chocolate Liqueur)
1/3 Sweet Cream. (3/4 oz Cream)
1/3 Dry Gin. (3/4 oz North Shore Distiller’s No. 6)
Shake well and strain into cocktail glass.
In his book, “Barflies and Cocktails,” Harry McElhone tells us, “This cocktail was introduced by myself in honour of Princess Mary’s wedding to Lord Lascelles, February, 1922.”
Not quite sure how to break it to him that this is pretty much just an Alexander (No. 1).
The Mozart Black Chocolate is their only non-cream based chocolate liqueur. However, it is made with dark chocolate and fairly flavorful. At least compared to many Creme de Cacao. I suppose it is cheating slightly to use the Mozart in this drink.
However, with the Mozart Black Chocolate, this is not all bad. I mean, if a slightly ginny glass of chocolate milk doesn’t sound “all bad” to you, this will likely appeal. Surely better than the preceding Poppy Cocktail!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.